This quick and easy Korean Spicy Soft Tofu Stew aka Sundubu jjigae (in Korean) is so flavorful and delicious, there’s no need to go to Korean restaurants anymore. The base of soon dubu jjigae is anchovy stock (made from dried shrimp, kombu, anchovies), which makes the soup taste authentic. Add all the ingredients in the pot and cook with your favorite seafood to make this delicious stew!
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Ingredients:
Here are the ingredients (for the ingredient list, check out the recipe card) I used for my Korean Spicy Soft Tofu Stew. Sometimes I add additional vegetables like mushrooms to the soup! If I’m making this for my friends, I make sure that I add extra seafood like mussels and shrimp. Keep in mind that adding more seafood will take the recipe longer to prepare and cook.
- anchovy broth – I recommend to make an anchovy stock or use the anchovy packets for authentic taste. The soup tastes just like the restaurant, sweeter and more flavorful!
- choice of protein: I used thinly sliced pork butt or pork loin. You can also use pork belly or sliced beef.
- aromatics such as onion and garlic are a must to add sweetness and flavor to the broth.
- gochugaru– These Korean red pepper flakes give the soup that spicy and fragrant flavor. If you’re a spicy lover, I recommend to add 1-2 tablespoons more.
- fish sauce – This sauce gives saltiness to the broth and umami flavor.
- soy sauce – Add this to give the soup a nice caramel color and little bit of savoriness.
- soft tofu – extra soft tofu that comes in a tube package is the best product for this soup. The soup is supposed to be silky and soft. Firm tofu can be used but keep in mind, the texture is not the same.
- egg – crack a raw egg at the end to get a creamier tofu soup!
Substitutions and Variations:
- Additional Seafood for Extra Umami – This sundubu jjigae will be extra delicious if you add mussels, shrimp, or any type of seafood!
- Adding mushrooms (enoki or shiitake mushrooms) will provide a nice texture to the soup as well.
- If you like your soup with some extra acidity, add some kimchi to the soup.
- if you don’t have anchovy broth, use chicken or beef broth instead!
How to Make Sundubu Jjigae:
Step 1. (SKIP STEP 1 IF YOU’RE USING CHICKEN BROTH) Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 2 cups of water.
Step 2. In a hot stone pot, add 1 tablespoon oil, sliced pork and a pinch of salt and pepper. Then add 2 tablespoons of gochugaru. Sautee for 1 minute.
Step 3. Add diced onion and cook for 1 minute until onions are soft and translucent.
Step 4. Add anchovy broth and zucchini to the stone pot. If you want to add seafood, add them in at this step. Cook for 3-5 minutes until it starts boiling.
Step 5. Add 1 tablespoon fish sauce and ½ tablespoon soy sauce. Remember to do a taste test ◡̈ Add in your soft tofu and mushrooms (optional). Crack an egg and boil for 1 more minute.
Step 6. Garnish with sliced green onions and serve with hot white rice.
Expert Tips:
- Use Extra Soft Tofu that comes in a tube for the silky texture.
- Crack an egg at the end and mix in the yolk for an extra creamy soft tofu soup. It also helps with the spiciness of the broth.
- Add in extra seafood like shrimp or mussels for extra flavor. Keep in mind it takes longer to cook, but will be worth it for the delicious umami flavor.
Recipe FAQs
I got this Mixed Seafood packet at H-mart (or any Korean grocery store). They have many different brands and I like this one the most. The seafood packet is filled with anchovy, shrimp and kombu. This is a must if you want a delicious soup base.
Korean dishes are commonly eaten with white rice or you can enjoy the stew with my one pot bibimbap rice for a complete Korean meal! Add some Korean grilled meats like this LA Galibi (Beef Short Ribs) or Samgyeopsal (Grilled Pork Belly) and you’re in for a treat.
I recommend to finish the soup right away. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
More Delicious Korean Soups:
- Budae Jjigae – Korean army stew inspired by American meats like spam and sausage is a delicious stew for late night ramen!
- Tuna Kimchi Jjigae– spicy, savory, fermented kimchi stew has so much flavor and takes 15 minutes to make.
- Doenjang Jjigae – known as Korean fermented soybean paste stew takes under 20 minutes to cook.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Korean Seafood Tofu Soup
Ingredients
- 2 cups anchovy broth cacn sub with chicken or beef broth
- 1 tablespoon vegetable oil
- 4-6 slices pork pork loin or pork belly
- pinch of salt and pepper
- ¼ small onion diced
- 2 garlic cloves minced
- 2 tablespoons gochugaru korean red pepper flakes
- 1 tablespoon fish sauce
- ½ tablespoon soy sauce
- ¼ zucchini diced
- 6 pieces mussels optional
- 6 shrimp optional
- 1 soft tofu
- 1 egg
- sliced green onion for garnish
Instructions
- (SKIP STEP 1 IF YOU'RE USING CHICKEN BROTH) Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 2 cups of water. This packet can be bought in most korean stores.
- In a hot stone pot, add 1 tablespoon oil, sliced pork and a pinch of salt and pepper. Add diced onion and minced garlic. Then add 2 tablespoons of gochugaru. Sautee for 1 minute.
- Add anchovy broth or chicken broth to the stone pot. Cook for 3-5 minutes until it starts boiling.
- Add diced zucchini and seafood of choice (optional). Add 1 tablespoon fish sauce and ½ tablespoon soy sauce. Remember to do a taste test ◡̈
- Once it starts boiling, add soft tofu (break apart if you like) and mushrooms (optional). Crack an egg and add sliced green onions. Boil for 1 more minute. Hope you enjoy!
Video
@cookwithdana Reply to @fionacchen this easy soondubu (soft tofu soup) recipe is one my favorites 💕 #easyrecipes #koreanfood
♬ New Home Austin Farwell – Austin Farwell
Notes
- Use Extra Soft Tofu that comes in a tube for the silky texture.
- Crack an egg at the end and mix in the yolk for extra creamy soft tofu soup. It also helps with the spiciness of the broth.
- Add in extra seafood like shrimp or mussels for extra flavor. Keep in mind it takes longer to cook, but will be worth it for the delicious umami flavor.
Connie says
I love soondubu and didn’t realize how easy it was to make it until I came across Dana’s recipe. This is one of mine and my boyfriend’s favorite meal to make together after a long day. I’ve tried other soondubu recipes, but I always come back to this one!
Ming says
Your ingredients list says 2 cups of anchovy broth, but the instructions say 3. Which one is it?
Cook With Dana says
Hi Ming,
Sorry about that! Its been edited to 3 cups. You can use 3 cups of anchovy broth for the soup.
-Dana